In a mixing bowl, combine flour, sugar, and salt.

Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.

Mix in the beaten egg and knead lightly until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350°F (180°C).

Roll out the dough on a lightly floured surface and place it into a tart pan.

Prick the bottom with a fork, cover with parchment paper, and fill with baking weights (or dried beans).

Bake for 10 minutes, then remove the weights and bake for another 5 minutes until slightly golden.

In a bowl, whisk together the eggs and sugar until light and frothy.

Stir in the lemon juice, zest, and grated ginger, mixing well.

Gradually add the melted butter, whisking continuously to combine.

Pour the lemon-ginger mixture into the pre-baked tart crust.

Reduce the oven temperature to 320°F (160°C).

Bake the filled tart for 25 to 30 minutes, or until the filling is set.

Allow the tart to cool at room temperature, then refrigerate for at least 1 hour before serving.